I tried this at Baltimore VegFest. It's... idunno. Weird. I never really liked fried eggs in the first place. It's one of those novelty things like oh, a vegan [insert weird food item here], let's try it and see how it is but never actually spend money on it or go out of our way to eat it.

I agree that it's not likely to be better than taking tofu, marinating it in apple cider vinegar for a bit and pan frying it. Serve it on toast with black salt and a bit of yellow mustard and you have a deli-style fried egg sandwich. (Thanks to Friday for the recipe.)

It should be noted that I am not a fan of vegan cheeses except for Cheezly on pizza.

_________________A whole lot of access and privilege goes into being sanctimonious pricks J-DubDessert is currently a big bowl of sanctimonious, passive aggressive vegan enduced boak. FezzaYou people are way less funny than Pandacookie. Sucks to be you.-interrobang?!

Plus I just stumbled across this for sale on the various mail order veg sites yesterday. I was thinking about the possibilities for baking. And that I would like something like deviled eggs. I only ever liked the yolk part, so I'm not very worried about the whites except as a vessel to hold whipped goodness - I was thinking about doing either a homemade flavored tofu pressed into an egg-shaped jello mold, OR maybe hollowing out cooked new potatoes? i was thinking about whipping tofu with black salt, mayo, mustard, etc. until I stumbled across this Vegg thing yesterday.

But pound cakes? Pots du creme/mousse? Has anyone used it in baking yet? The fresh pastas look intriguing too. I can do all of these without eggs now, so would this contribute just eggy taste (meh) or texture as well? Does it emulsify stuff? I never ate fried eggs pre-veganism, so I'm mostly interested in recipe applications.

Is it just supposed to be a yolk, or is it supposed to be like eggs which are mixed together already? And why are there pics of cakes and things that we have been able to make without any veggs for a long time now?

And that I would like something like deviled eggs. I only ever liked the yolk part, so I'm not very worried about the whites except as a vessel to hold whipped goodness - I was thinking about doing either a homemade flavored tofu pressed into an egg-shaped jello mold, OR maybe hollowing out cooked new potatoes? i was thinking about whipping tofu with black salt, mayo, mustard, etc. until I stumbled across this Vegg thing yesterday.

Vegan Crunk has a killer deviled egg recipe--I make them every Easter. And then cackle with glee when my omni family members pass them up as "too weird," thus leaving me all the leftovers to make into the best eggless salad sandwiches in the world. http://vegancrunk.blogspot.com/2009/07/ ... i-did.html

Am I the only one not at all interested in this? It sounds gross, and I used to like eggs. Products like this are a bit Soylent Green to me.

_________________Did you notice the slight feeling of panic at the words "Chicken Basin Street"? Like someone was walking over your grave? Try not to remember. We must never remember. - mumblesIs this about devilberries and nazifruit again? - footface

I still do not understand what the point of this is. I can't find clear enough info. Is it like a proper egg for frying? We've proven we don't need eggs for baking, or for anything, really. What does it do? And why are the recipes all just overall items where the Vegg is included?

I still do not understand what the point of this is. I can't find clear enough info. Is it like a proper egg for frying? We've proven we don't need eggs for baking, or for anything, really. What does it do? And why are the recipes all just overall items where the Vegg is included?

I think there are plenty of baking recipes that haven't been satisfactorily veganized. I think a lot of people still want angel food cake, for instance. And I'm not happy with vegan challah recipes, as I've said. I don't know that the Vegg is the answer to any of these, but there are still recipes that people miss and haven't been able to replicate.

I think the main purpose of the Vegg is supposed to be as a fried egg, but it can also be used in recipes. For now they're just producing the yolk, which probably explains why they're focusing on recipes that use the yolk. The white will be produced soon, and that will allow you to do an entire fried egg.